Crispy Pork Belly with Celery Root Puree – Three Fats Beat as One

Crispy Pork Belly with Celery Root Puree – Three Fats Beat as One

Thanks to social media, food bloggers and celebrity chefs with too much time on their hands, pork belly has been/is fashionable. It is a common site on the menus in the whole of the land, and you can not channel surfing to a food show without seeing.

It also helps that people are more terrified to eat a bit of fat, and that is what I am on the banking sector with this recipe for pork belly. Well Yes, it turns out that the sugar and simple carbohydrates do real damage, so belly up to the bar. Of course, the fat content is a little high, but it is no different that connect with your sausage average and when paired with the tart, aromatic, puree of vegetables roots, it feels not heavy.

In fact, I use a touch of extra virgin olive oil to accentuate the meat and celeriac. Celeriac is delicious, but fat-free and although I added a little butter, grassy, peppery oil gives a wealth of bracing. Goes the same for the sharp crispy pork belly, and the dish offers the possibility to take advantage of three weights large do three different things. I thought that it was amazing.

I recommend that you get your chest of pork with skin removed. Dinner it can get tough, and I prefer to work with it it is clean (see Chicharrón). We are still getting lots of crispy goodness, and I want Nice, soft, succulent bite; not something that is chewing.

As I said, I will show you the recipe celery root in the next video, so stay tuned for that. If you can not wait, I am pleased to announce that it can be served with all of your favorite pork chop sauces and sides, so feel free to jump to the gun fire or root in this case. I hope that you give this aperitif great fall a trial soon. Enjoy!

Ingredients for 6 servings of appetizer size:

chest of 1 1/2 pound of pork, skin removed

Season generously with salt, pepper and smoked paprika

-Wrap the car show and roast for 6 hours at 200 F. (* Note: I said 5 1/2 in the video, but my pork was almost room temperature, then I add 30 minutes given that most people will use the chilled meat)

-Chill, cut in serving pieces sizes and crispy fat reserved before serving

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